Sweet Carrots

• Carrots, 3 lbs.,
• boiled quite tender: stirred over a gentle fire 5 to 10 minutes.
• Butter, 2 oz.

Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair-sieve; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a